FOOD PRODUCT AND PROCESS FOR THE PREPARATION THEREOF
A process for the manufacture of a food product comprising: (i) applying batter to a frozen food inner core to form a food core; (ii) setting the batter; (iii) freezing the food core; (a) enrobing the frozen food core with an adhesion agent, the adhesion agent being at a temperature of from 0 to 20...
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| creator | VERMEER-MOLS, LINDA, JOHANNA, MARIA SARWIN, RIDWAN VAN DER GRAAF, LEENDERT, MARINUS |
| description | A process for the manufacture of a food product comprising: (i) applying batter to a frozen food inner core to form a food core; (ii) setting the batter; (iii) freezing the food core; (a) enrobing the frozen food core with an adhesion agent, the adhesion agent being at a temperature of from 0 to 20 DEG C, wherein the adhesion agent has a viscosity of from 0.1 to 6 Pas at 20 DEG C, a setting point of from 40 DEG C and 90 DEG C and a water binding capacity of from 0.3 to 5g water per gram dry matter; (b) coating the enrobed food core with a particulate coating; and (c) freezing the food product. |
| format | Patent |
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(ii) setting the batter; (iii) freezing the food core; (a) enrobing the frozen food core with an adhesion agent, the adhesion agent being at a temperature of from 0 to 20 DEG C, wherein the adhesion agent has a viscosity of from 0.1 to 6 Pas at 20 DEG C, a setting point of from 40 DEG C and 90 DEG C and a water binding capacity of from 0.3 to 5g water per gram dry matter; (b) coating the enrobed food core with a particulate coating; and (c) freezing the food product.</description><edition>6</edition><language>eng ; fre ; ger</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1998</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19981223&DB=EPODOC&CC=EP&NR=0804097B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19981223&DB=EPODOC&CC=EP&NR=0804097B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>VERMEER-MOLS, LINDA, JOHANNA, MARIA</creatorcontrib><creatorcontrib>SARWIN, RIDWAN</creatorcontrib><creatorcontrib>VAN DER GRAAF, LEENDERT, MARINUS</creatorcontrib><title>FOOD PRODUCT AND PROCESS FOR THE PREPARATION THEREOF</title><description>A process for the manufacture of a food product comprising: (i) applying batter to a frozen food inner core to form a food core; 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SARWIN, RIDWAN ; VAN DER GRAAF, LEENDERT, MARINUS</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP0804097B13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>1998</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>VERMEER-MOLS, LINDA, JOHANNA, MARIA</creatorcontrib><creatorcontrib>SARWIN, RIDWAN</creatorcontrib><creatorcontrib>VAN DER GRAAF, LEENDERT, MARINUS</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>VERMEER-MOLS, LINDA, JOHANNA, MARIA</au><au>SARWIN, RIDWAN</au><au>VAN DER GRAAF, LEENDERT, MARINUS</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FOOD PRODUCT AND PROCESS FOR THE PREPARATION THEREOF</title><date>1998-12-23</date><risdate>1998</risdate><abstract>A process for the manufacture of a food product comprising: (i) applying batter to a frozen food inner core to form a food core; (ii) setting the batter; (iii) freezing the food core; (a) enrobing the frozen food core with an adhesion agent, the adhesion agent being at a temperature of from 0 to 20 DEG C, wherein the adhesion agent has a viscosity of from 0.1 to 6 Pas at 20 DEG C, a setting point of from 40 DEG C and 90 DEG C and a water binding capacity of from 0.3 to 5g water per gram dry matter; (b) coating the enrobed food core with a particulate coating; and (c) freezing the food product.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | FOOD PRODUCT AND PROCESS FOR THE PREPARATION THEREOF |
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